• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.56 no.6
• /
• pp.818-825
• /
• 2023

The surge in online seafood consumption has increased parcel delivery, leading to a need to implement effective preservation methods. As the cold chain system is not fully established in Korea, styrofoam boxes and cold packs are commonly used for low-temperature seafood distribution. The impact of cold packs on product preservation depends on the number utilized. Herein, the freshness of vacuum-packed frozen fish fillets (Paralichthys olivaceus and Scomber japonicus) stored at 25±0.5℃ for up to 84 h was measured. Chemical (pH and volatile base nitrogen), microbiological (viable cell count), and physical (odor intensity) properties were assessed using 2 or 4 cold packs in a styrofoam box. Four cold packs yielded lower values, indicating superior freshness, and extended fish freshness by approximately 12 h compared with two cold packs. Therefore, it is recommended to use a minimum of 4 cold packs (-350 g/cold pack) in a styrofoam box for distributing approximately 300 g of frozen fish fillets at room temperature during the summer, considering an average delivery period of 2 days in Korea.

• Health Communication
• /
• v.13 no.2
• /
• pp.223-231
• /
• 2018

Background: Many nursing university students were stressed during clinical practice. The purpose of this study was to identify the difference between stress of clinical practice and mental health according to behavioral styles in nursing university students. Methods: The participants of this study were 233 junior and senior nursing students who had experienced clinical practice. Data were collected by self-report questionnaires in online from November 2017 to March 2018. Collected data were analyzed with SPSS/WIN 25.0 using descriptive statistics, t-test, ANOVA, Pearson correlation coefficients. Results: The most frequent DISC behavior style of the subjects was conscientiousness (43.8%), follewed by steadiness (19.7%), influence (18.9%), and dominance (17.6%). The participants'scores for stress of clinical practice and mental health were $3.35{\pm}0.55$ and $1.13{\pm}0.65$. The stress of clinical practice of the subjects was different according to DISC behavior styles(F=2.86, p=.038). The results show that the higher the score of stress of clinical practice was the higher the score of mental health(r=.51, p<.001). Conclusion: This study found that the difference of DISC behavioral styles can be attributed to stress of clinical practice. Therefore, nursing intervention program considering with the subjects'DISC behavior styles needs to be developed to reduce their stress of clinical practice.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.55 no.3
• /
• pp.284-293
• /
• 2022

In this study, we aimed to optimize the blending conditions of sunflower oil (A), water (B), and oriental sauce (C) for canned smoked oysters Crassostrea gigas in oriental sauce (SOO). Using response surface methodology (RSM), we found that the optimal independent variables [X₁, A/(B+C); X₂, B/C] based on the salinity (Y₁) amino acid nitrogen content (Y₂), and overall acceptance (Y₃) of high-quality SOO were 48.7% (w/w) for sunflower oil, 25.5% (w/w) for water, and 25.8% (w/w) for oriental sauce. Under optimal conditions, the experimental values of Y₁, Y₂, and Y₃ were 1.68±0.4 g/100 g, 155.4±2.4 mg/100 g, 6.2±0.23 score, respectively, which were not significantly different from the predicted values (P<0.05). The SOO prepared under optimal conditions had a higher overall acceptance than commercial canned smoked oysters. These results suggest that developing canned smoked oysters in oriental sauce can be industrialized, and the product is predicted to be competitive in the global market.

• 축산식품과학과 산업
• /
• v.12 no.2
• /
• pp.8-16
• /
• 2023

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.55 no.4
• /
• pp.431-436
• /
• 2022

For the safety assessment of microbiological and chemical hazards in katsuobushi, fifteen samples of katsuobushi were purchased from supermarkets. The contamination levels of total viable bacteria, coliforms, Escherichia coli, and nine pathogenic bacteria [Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Bacillus cereus, Vibrio parahaemolyticus, Clostridium perfringens, Enterohemorrhagic E. coli (EHEC), Yersinia enterocolitica and Campylobacter jejuni/coli] were quantitatively or qualitatively assessed. Additionally, the heavy metals (total and methyl mercury) content, radioactivity (¹³¹ I, ¹³⁴ Cs⁺ and ¹³⁷ Cs) were quantitatively assessed. Microbial and chemical analyses were performed using standard methods in Korean food code. The contamination level of total viable bacteria was 2.70 (1.18-4.42) log CFU/g. Coliforms, E. coli and S. aureus were not detected in any samples. Other eight pathogenic bacteria were negative in all samples. The contamination levels of total and methyl mercury were 0.366 (0.227-0.481) and 0.120 (0.002-0.241) mg/kg, respectively. In addition, radioactivity was not detected in any samples. The results will be helpful in revitalizing domestic use and boosting exports of katsuobushi because the microbiological and chemical safety of katsuobushi has been assured. Furthermore, the results may be used as a basis for performing chemical and microbial risk assessments of katsuobushi.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.55 no.2
• /
• pp.121-128
• /
• 2022

The aims of this study were to optimize the processing procedure of high-quality semi-alternating temperature dried Israeli carp Cyprinus carpio (SAD-IC) and to investigate the sensory properties of the product. Based on the differences in moisture content of the dorsal and ventral muscles, high quality SAD-IC was prepared by alternating the drying temperature between 4 h at 35℃, and 2 h at 5℃, three times before final drying for 2 h at 35℃. The surface in SAD-IC produced under the optimal alternating-temperature drying process had a markedly superior browning index value and softer texture compared to products produced using constant-temperature drying. SAD-IC produced from dorsal and ventral muscle had significantly superior taste values than the raw material. These results suggest that SAD-IC has the potential to be industrialized.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.54 no.6
• /
• pp.849-860
• /
• 2021

This study investigated the preparation of seasoned anchovy sauce (SAS) and its functional characteristics by using aminopeptidase active fractions (AAFs) derived from squid Todarodes pacificus hepatopancreas as a bitter taste improver. As the base of the SAS, a hydrolysate (AAAH) prepared by continuously treating raw anchovies with Alcalase-AAF was used. The high-performance liquid chromatography profile of the AAAH suggested that the action of AAFs decreased the hydrophobicity of the N-terminal peptide related to bitterness in the protein hydrolysates. SAS was prepared by blending with the AAAH and other ingredients. The crude protein (2.5%), carbohydrates (18.4%), amino acid-nitrogen (1,325.1 mg/100 mL), and total free and released amino acids (FRAAs, 700.2 mg/100 mL) of SAS were higher than those of commercial anchovy sauce (CAS). Sensory evaluation revealed that SAS was superior to CAS in flavor, color, and taste. The main FRAAs of SAS were glycine (16.8%), alanine (13.2%), glutamic acid (7.8%), and leucine (7.3%). The amino acids that had a major influence on the taste according to the SAS taste values were glutamic acid, aspartic acid, alanine, and histidine. The angiotensin-converting enzyme inhibitory (2.21 mg/mL) and antioxidant activities (3.58 mg/mL) of SAS were superior to those of CAS.

• Journal of the Korean Society of Industry Convergence
• /
• v.27 no.2_2
• /
• pp.415-424
• /
• 2024

This study analyzes trends and characteristics of the machine tool remanufacturing industry and proposes a standard process that considers environmental impact assessment during the remanufacturing process. First, trends in remanufacturing and environmental regulations are reviewed. And the current status of the machine tool remanufacturing industry and cases of national R&D projects related to machine tools are analyzed. Machine tool remanufacturing has a high resource saving effect, and remanufacturing is carried out as a finished product rather than as a part. And the scope of remanufacturing work is very wide due to the performance improvement of the machine and the addition of features. In order for the machine tool remanufacturing industry to be competitive, it is necessary to create products with high added value. In addition, in order to respond to international environmental regulations, it is necessary to secure related data by conducting an environmental impact assessment together during remanufacturing.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.55 no.4
• /
• pp.397-407
• /
• 2022

This study investigated the collagen and texture properties of commonly consumed sliced raw fish species (CC-SRF) [olive flounder (OF), red seabream (RS), Atlantic salmon (AS), coho salmon (CoS) and sockeye salmon (SS)] distributed in Korea as sliced raw fishes. The crude lipid contents of CC-SRF were 5.5% for OF, 6.8% for RS, 18.5% for AS, 16.1% for CoS, and 5.7% for SS. The collagen content and solubility from CC-SRF were 622 mg/100 g and 78.0%, respectively, in OF, 270 mg/100 g and 75.6%, respectively, in RS, 237 mg/100 g and 24.1%, respectively, in AS, 341 mg/100 g and 65.7%, respectively, in CoS, and 246 mg/100 g and 17.9%, respectively, in SS. The texture of CC-SRF was affected by the lipid content, collagen content, acid solubility, hydroxylation, and cross linkage degree. The highest hardness of CC-SRF was obtained from OF, followed by RS, SS, AS and CoS. There was, however, no difference (P>0.05) in hardness between OF and RS and between AS and CoS.

• Proceedings of the Korea Information Processing Society Conference
• /
• 2023.11a
• /
• pp.1114-1115
• /
• 2023

이 논문은 해양 안전 및 보트 운항 훈련을 위한 소형선박 시뮬레이터의 개발을 다룬다. 시뮬레이터는 자유 운항, 시험 모드 운항, 초급자 훈련 모드 운항 등 다양한 기능을 제공하며, 사용자의 실력과 선호도에 따라 맞춤 교육을 제공한다. 이를 통해 보트 운항의 안전성을 향상시키고, 비용 효율적인 방법으로 많은 사용자들에게 접근 가능한 학습 도구를 제공한다.